Howard, head chef and co-owner of The Square in London’s Mayfair, said chefs should experiment with coffee because of its versatile nature.
“I’ve always thought of coffee as a fascinating ingredient. I love drinking it and my scientific background has made me very curious about how to match it with other foods,” said the chef.
“The common misconception is that coffee only works in sweet dishes like tiramisu, but actually, it can be a fantastic, versatile element in sauces, marinades, stocks and even crusts, bringing out the strong flavours of the other ingredients in each dish.
“Through experimenting during my recipe development, I was surprised to discover that you can pair coffee with shellfish, as shown in my recipe for roast langoustines with miso, coffee, grilled pineapple and Szechuan pepper.”
Howard created the recipes using Nespresso’s Grands Crus, which are available in sixteen different varieties, and he’ll begin serving a coffee glazed short rib of beef at The Square in the autumn.
The partnership coincides with the opening of the first Nespresso boutique in the UK, which is on London’s Regent Street.